Gluten Free Dinner: Herb Stuffed Chicken Breast
This meal was a hit! I adapted this recipe from a more complicated turkey dish Whole Foods recommended. We served this gluten free dinner with sauteed yams and a kale salad.
Preparation Time: 30 Minutes
4 Chickens Breasts (Sliced down the middle, but not completely through)
1 Garlic Clove (Chopped)
1 Cup Leeks (Chopped)
1/4 Cup Mushrooms (Chopped)
1 Cup Gluten Free Bread Crumbs (Udi’s Bread is great for big bread chunks)
1/4 Cup of Romano Cheese (Grated)
1.5 tsp Parsley (Chopped)
1.5 tsp Rosemary (Chopped)
1.5 tsp Sage (Chopped)
1.5 tsp Thyme (Chopped)
Salt & Pepper to taste
Preheat oven to 350. Melt 2 TBS of butter or sub in olive oil in a large frying pan over medium heat. Add garlic, cook until soft. Add leeks and cook until soft. Add mushrooms, cook until soft. Remove from heat and stir in bread crumbs, cheese, and all the spices.
In a medium sized ceramic baking dish, arrange all 4 chicken breast so the are open faced. Slice butter and put a 1/2 TBS in the open faced of the chicken. Stuff with filling until the filling is gone. Drizzle with olive oil.
Bake for 20 minutes covered with aluminum foil. Then bake another 20 minutes without a cover or until chicken is cooked through and stuffing has browned. Let cool and then serve your gluten free dinner!